Delicata And Acorn Squash Soup

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

6-8 cups chicken stock (I substituted vegetable stock)

1 lb acorn squash , cut in half, seeded, peeled & cut into large pieces

2 bay leaves

3 tablespoons high-quality extra virgin olive oil

Garnish (optional)

1 teaspoon fresh thyme leave (I used about a tablespoon)

1 teaspoon fresh marjoram (I used about a tablespoon)

2 lbs delicata squash, cut in half, seeded, peeled & cut into large pieces

fresh ground black pepper

1 large sweet onion , peeled & coarsely chopped, sauteed in butter (or olive oil)

2 tablespoons chopped flat leaf parsley (I substituted about 4 tbsp. of regular curly leaf parsley)

3 medium tomatoes , peeled, seeded, & coarsely chopped (I didn't peel or seed, instead using whole tomatoes)

2 medium yukon gold potatoes , peeled & cut into large cubes (I didn't peel)

2 tablespoons summer savory , leaves (optional, not part of original recipe)

6 tablespoons creme fraiche (I substituted sour cream)

1 tablespoon butter (I used olive oil)

sea salt

6 tablespoons hazelnut oil (I substituted "Green Gold" pumpkin seed oil, available from, excellent taste & nice col)

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